Marinating Mushrooms: The Perfect Fondue Dipper

Mushrooms are a great addition to any cheese fondue, but grilling or roasting them first can take your fondue to the next level. Mushrooms have a robust, earthy, and woody taste with meaty and savory notes that can be enhanced by grilling or roasting. This technique is quick and easy, leaving you with more time to focus on the fun part – the fondue itself!

Before grilling or roasting, clean the mushrooms with a damp cloth rather than running them under the tap, as they could absorb the water and become watery. Then, sear them in olive oil in a heavy-bottomed skillet for around 5 minutes on each side until they are nicely browned. This will give your mushrooms a crunchy exterior while keeping the insides tender.

Once cooked, mushrooms are an excellent dipper for fondue, providing a fun and tasty experience for both kids and adults.

How to prepare the mushrooms

Mushrooms are a great addition to a fondue platter, and they can be served raw or cooked. If you want to serve them raw, you can simply give them a quick rinse and pat them dry before arranging them on the platter. However, if you prefer to cook your mushrooms, there are a few methods you can use:

Sautéing

Sautéing mushrooms is a quick and easy way to cook them. Simply heat some olive oil or butter in a pan over medium heat and add your mushrooms. You can also add some garlic or herbs to the pan for extra flavour. Sauté the mushrooms for about 5 minutes, or until they are softened and lightly browned.

Grilling

Grilling mushrooms is another option and will give them a slightly charred flavour. To grill mushrooms, simply thread them onto skewers and place them on a preheated grill. Grill for about 5 minutes per side, or until they are softened and lightly charred.

Roasting

Roasting mushrooms is a hands-off way to cook them and will result in tender, juicy mushrooms. To roast mushrooms, preheat your oven to 400°F (200°C). Toss the mushrooms with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 15-20 minutes, or until they are softened and lightly browned.

Pan-frying

Pan-frying mushrooms is a quick way to cook them and will result in a crispy exterior. Simply heat some olive oil or butter in a pan over medium-high heat and add the mushrooms. Cook for about 5 minutes per side, or until they are golden brown and softened.

No matter which cooking method you choose, it's important to make sure your mushrooms are cleaned and dried before cooking. Mushrooms tend to absorb water, so it's best to wipe them with a damp cloth or paper towel instead of rinsing them under running water.

Choosing a marinade

When it comes to choosing a marinade for your mushroom dippers, there are several options to consider. Mushrooms have a robust earthy and woody flavour with meaty and savory notes, so you'll want to choose a marinade that complements these characteristics. Here are some ideas to get you started:

• Garlic and Herb Marinade: Mushrooms pair well with garlic, so consider marinating them in a mixture of olive oil, minced garlic, and fresh herbs like thyme, rosemary, or parsley. This marinade will add extra flavour to your mushrooms and make them even more delicious when dipped in fondue.
• Balsamic Vinegar and Olive Oil Marinade: For a tangy and savoury marinade, combine balsamic vinegar, olive oil, a touch of honey, and some freshly ground black pepper. This combination will give your mushrooms a unique flavour that will contrast nicely with the creamy cheese fondue.
• Soy Sauce and Ginger Marinade: If you're looking for an Asian-inspired flavour profile, try marinating your mushrooms in a mixture of soy sauce, grated ginger, a hint of brown sugar, and a splash of sesame oil. This marinade will give your mushrooms a savoury and slightly sweet taste that will pair interestingly with the cheese.
• Lemon and Pepper Marinade: For a bright and refreshing flavour, consider marinating your mushrooms in a mixture of lemon juice, lemon zest, freshly ground black pepper, and a touch of olive oil. This marinade will add a zesty twist to your mushroom dippers and provide a nice contrast to the richness of the fondue.
• Teriyaki Marinade: Mushrooms also work well with sweet and savoury flavours, so you could opt for a teriyaki marinade. Combine soy sauce, honey or brown sugar, ginger, garlic, and sesame oil to create a delicious glaze for your mushrooms. This option will give your fondue dippers a unique flavour profile that your guests will surely enjoy.
• Red Wine Marinade: Red wine is a classic pairing with mushrooms, so why not use it as a marinade? Combine red wine, a touch of olive oil, some crushed garlic, and a sprig of rosemary. This marinade will infuse your mushrooms with a rich and savoury flavour that will enhance their taste when dipped in the fondue.

Remember, the key to a good marinade is to balance the flavours and let the mushrooms soak in the mixture for at least 30 minutes to absorb the flavours. You can also experiment with different combinations of herbs, spices, and oils to create a unique marinade that suits your taste preferences.

Marinating times

Marinating mushrooms before grilling or roasting them is a great way to add flavour to your fondue dippers. However, it's important to note that mushrooms don't need to be marinated for a long time, as they can become soggy.

A good rule of thumb is to marinate the mushrooms for about 30 minutes to an hour. This will give them enough time to absorb the flavours of the marinade without becoming too soft. If you're short on time, even a quick 15-minute marinade will add some flavour to your mushrooms.

The type of marinade you use will also impact the marinating time. For example, if you're using a strong-flavoured marinade, like a teriyaki or balsamic glaze, you may want to reduce the marinating time to avoid overwhelming the mushrooms. On the other hand, if you're using a milder marinade, you can let the mushrooms sit in it for a bit longer to absorb more flavour.

Additionally, the thickness of your mushroom slices will also affect the marinating time. Thinly sliced mushrooms will need less time to marinate than thicker slices or whole mushrooms. If you're short on time, you can also opt to just brush the marinade on the mushrooms right before grilling or roasting them. This will give them a hint of flavour without the need for a long marinating time.

Remember, the key to successfully marinating mushrooms for fondue dippers is to strike a balance between infusing flavour and maintaining their texture.

Cooking the mushrooms

Mushrooms are a great addition to a fondue platter and can be served raw or cooked. If you don't want to serve them raw, frying them briefly is a good option. You can fry them in a pan with some olive oil and a little garlic for extra flavour. Portobello mushrooms should be seared in a heavy-bottomed skillet for around 5 minutes on each side. If you are using larger mushrooms, you may want to slice off the bottom of the stem first.

If you are using smaller mushrooms, such as crimini, shiitake, or oyster mushrooms, you can simply trim the radishes, leaving a little bit of the stem attached. You can also slice some watermelon radishes to serve on the side.

If you prefer not to fry your mushrooms, grilling or roasting them is another option. Grilled or roasted mushrooms can be served as a snack or light meal, and they pair well with a side of green salad.

When preparing your mushrooms, it is important to avoid washing them under running water, as they can absorb the water and become watery. Instead, use a damp cloth to wipe them clean.

Once your mushrooms are cooked, you can arrange them on a platter with other fondue dippers, such as bread, vegetables, or meat.

Tips for a Successful Fondue Party

• Use a fondue pot or heavy saucepan to keep the cheese warm and melted.
• Provide long-handled fondue forks for each guest to prevent burns and avoid dipping fingers into the hot cheese.
• Cut dipper ingredients into bite-sized pieces for easy dipping.
• Offer a variety of dippers, including bread, vegetables, meat, and fruit, to suit different tastes and dietary preferences.
• Pre-cook any vegetables or meat that you will be using as dippers.

Serving suggestions

There are many ways to prepare and serve mushrooms as dippers for fondue. Here are some ideas to get you started:

• Wash the mushrooms with a damp cloth instead of running them under the tap, as this can make them absorb water and become watery.
• Sear the mushrooms in olive oil in a heavy-bottomed skillet for about 5 minutes on each side, or until nicely browned.
• If you prefer your mushrooms cooked but want to avoid searing or frying, you can also grill or roast them.
• For portabella mushrooms, break off the woody ends by bending and discarding the portion that naturally snaps off. If the mushrooms are thick, you may also want to peel them with a vegetable peeler. Arrange the spears on a sheet pan with a drizzle of oil and a sprinkle of salt, and roast in the oven.
• If you like your mushrooms raw, simply give them a quick rinse and pat them dry before serving.
• To add extra flavour to your mushrooms, try frying them with some garlic or other spices/herbs of your choice.
• If you want to get creative, you can also wrap your mushrooms in bacon before grilling or roasting them. This adds a meaty flavour and a crunchy texture that pairs well with the fondue.

Once your mushrooms are prepared, you can serve them as dippers for your fondue. Here are some tips for the perfect fondue experience:

• Use long-stemmed forks or skewers to dip your mushrooms into the fondue. This will make it easier to eat and avoid any mess.
• If you want to make your fondue a full meal, consider serving your mushroom dippers with other protein-rich foods like meatballs, steak cubes, or seafood.
• To elevate your fondue experience, pair it with a glass of chilled white wine, preferably from the Jura region of France.
• If you have any leftover mushrooms, you can always dip them into your fondue as a tasty snack!

Frequently asked questions